If you've "been there and done that" with Thanksgiving, give your guests something to talk about this year with this Sriracha Turkey Breast!
Thanksgiving is always about getting together with family, catching up, and celebrating, but it might not be about getting together with a lot of family.
I’ve had really fantastic Thanksgivings with just three or four special people. If you find yourself in a situation like that, you might not feel like roasting an entire 15-pound turkey.
When I’m in that situation, I always turn to this Sriracha Turkey Breast recipe. It’s a no-fuss way to get a lot of flavor into a turkey breast, and it turns out that roasting a turkey breast by itself is substantially easier than cooking a whole bird.
To start the turkey, just rub a few tablespoons of sriracha and a few big pinches of kosher salt all over the turkey breast. Try to get it under the skin and on all sides of the breast. Let this sit for at least 30 minutes, but it’s best to do a day in advance so the sriracha can really flavor the meat.
When you’re ready to bake, slice a lemon and place the slices down in a baking dish.
Set the breast right on the lemon slices and bake it for 15 minutes in a blazing hot 450 degree F oven. This will get the skin browning nicely.
Then remove the breast from the oven and insert a meat thermometer into the thickest part of the breast. Because they can vary widely in size and thickness, using a thermometer is really the only way to know when it’s done.
Return the breast to a 350 degree F oven. It’s done when your thermometer hits 165 degrees F – most likely after 35 minutes or so.
When the turkey is done, loosely cover it with foil while you work on the gravy.
To make the gravy, pour off 1/4 cup of the drippings from the turkey and add it to a sturdy pot with the butter over medium heat. Whisk in the flour and cook for a few minutes until the roux turns a light tan color.
Then slowly whisk in the turkey stock. It’ll be easier if the stock is warm. Whisk slowly so no lumps form in the gravy.
When the stock is whisked in, let the gravy thicken over medium heat for a few minutes and season it with salt and pepper.
Then slice up the turkey and serve it with the gravy and any other sides you want.
This is a great way to get a little Thanksgiving flavor without going through the work of dealing with a full bird!
Nick thinks this turkey breast is also great in weekday lunch sandwiches! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.